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Fire Roasted Vegetarian Gumbo

Fire Roasted Vegetarian Gumbo

Cost $20, save $15

Source: Recommended by CookPal

  • 75 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Vegetables

    • 1 serrano pepper
    • 1 banana pepper
    • 1 small jalapeno chile pepper
    • 2 celery ribs, chopped
    • 🧅 1 large onion, chopped
    • 3 green bell peppers, chopped
    • 1 sweet potato, peeled and cubed
    • 1 parsnip, peeled and cubed
    • 2 cups frozen cut okra, thawed

  • Pantry Staples

    • ¼ cup canola oil
    • ¼ cup all-purpose flour
    • 2 tablespoons canola oil
    • 1 quart vegetable broth
    • 🧄 2 cloves garlic, minced
    • 2 tablespoons Cajun seasoning
    • 1 tablespoon smoked paprika
    • 1 tablespoon file powder
    • 🍅 1 cup fire-roasted tomatoes
    • 1 cup canned red beans, rinsed and drained
    • 1 cup canned black-eyed peas, rinsed and drained

STEPS

1

Preheat oven to broil.

2

Arrange the serrano, banana, and jalapeno peppers on a baking sheet. Broil until skins blacken and blister, about 4-5 minutes per side. Steam in a paper bag for 15-20 minutes, then peel and chop.

3

Heat canola oil in a skillet over medium heat. Whisk in flour and cook, whisking continuously, until dark brown, about 20 minutes.

4

Heat 2 tablespoons of canola oil in a soup pot over medium-high heat. Cook celery, onion, and half of the bell peppers until tender, about 5 minutes. Add 1/4 cup broth, cover, and simmer until liquid evaporates, 10-15 minutes.

5

Add roasted peppers, uncooked onion, uncooked bell peppers, garlic, Cajun seasoning, smoked paprika, and file powder to the pot. Stir in roux and 1 cup of broth, then cover and simmer for 5 minutes.

6

Add fire-roasted tomatoes, sweet potato, parsnip, beans, peas, okra, and remaining broth. Simmer uncovered for 30 minutes. Season to taste.

NUTRIENTS

Per 1 serving

🔥

268

Calories

  • 7
    Protein
  • 36
    Carbs
  • 12
    Fats

💡 For a smokier flavor, use fire-roasted vegetables where possible.Gumbo can be stored in the fridge for up to 3-4 days and reheated for quick meals.Serve over rice or with a side of crusty bread for added texture.